Quick und fluffy…

Buns from the muffin tray

 

preparation time:

ca. 10 minutes

time in the oven:

20 minutes

difficulty:

normal

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ingredients:

370g spelt flour
1 tsp. baking powder
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch thyme
sesame seeds for the topping
pinch maple syrup
100 ml water
100 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased muffin tray. Then scatter some sesame seeds on top.

Bake at 180°C for 20 minutes.

Remove the cold buns from the tray and enjoy.

 

Enjoy!

(c) The Histamine Pirate

Homemade…

Tin loaf with chia seeds and oats

 

preparation time:

ca. 10 minutes

time in the oven:

50-60 minutes

difficulty:

normal

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ingredients:

300g spelt flour
150g oats + oats for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch rosemary
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased loaf pan. Then scatter some oats on top.

Bake at 200°C for 50 to 60 minutes.

Remove the cold bread from the pan and enjoy.

 

Enjoy!

(c) The Histamine Pirate

Dressing of a different kind…

Dressings are somewhat of an issue with histamine intolerance. Lemon and vinegar are no option for most. So making dressings will need some rethinking. Yet, oil and therefore pestos work for most. For pesto there is already a recipe which has room for variation. So I tried something new this time. The result, I imagine, can be used as pasta sauce as well.

 

Feta cream dressing with pumpkin seeds

 

preparation time:

ca. 5 minutes

difficulty:

simple

ingredients for 1 bowl:

ca. 125 g feta cheese
handful of pumpkin seeds
30ml milk OR rice, almond or oat milk
ca. 1 tbsp. pumpkin seed pesto/puree or oil
pinch of pepper (you can omit salt, the feta is already quite salty)

 

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preparation:

 

Mash the feta in a bowl with a fork. Pestle the pumpkin seeds in a mortar. Mix all ingredients and blend it. Serve freshly to salad.

 

tip: 

 

This dressing also works as dip for snacks.

If you would like to have the salad shown in the pictures for dinner, here is how it works: sauté 1 carrot in coconut oil. Deglaze with a little water. Add 1 bell pepper (red), 1/2 zucchini and 1 clove of garlic and cook until it’s firm to the bite. Perhaps you’ll need to add more water if it’s boiled away too fast. Cook tagliatelle. Clean the rucola/rocket. Serve with dressing and add spices you like, e.g. oregano or fresh basil.

 

Enjoy!

 

(c) The Histamine Pirate

Spread this…

The chia almond spread from last time inspired me to make another vegan spread. Both spreads make great presents for your loved ones by the way. Choose a nice jar and decorate it with your writing.

 

White chocolate macadamia spread

preparation time:

ca. 15 minutes

time in the oven:

15 minutes

difficulty:

normal

ingredients:

125 cocoa butter
50g macadamia nuts
60g coconut oil
1 tbsp. maple syrup (or more if you like)

 

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preparation:

Mix macadamia nuts and maple syrup. Place on a baking tin that is covered with baking paper. Bake in the oven at 200°C for about 15 minutes. Meanwhile melt the cocoa butter by bain-marie. Mix the baked ingredients with the rest in a bowl and blend it all. Add maple syrup if it is not sweet enough yet. Fill in a jar and put it in the fridge for 1,5 hours so the mix hardens a little. Stir again so the cocoa butter does not set at the bottom of the jar.

Store at room temperature and consume soon afterwards.

 

 

Enjoy!

(c) The Histamine Pirate

Chia always works…

Today I’ve got two recipes in one for you. Why is that? Well, because they get along just great 🙂 Bread and spread just belong together.

Chia comes into use twice bringing to bear my love for chia seeds. They’ve got a special place in my heart and the kitchen. Chia seeds are very versatile and healthy. Among other things they contain a lot of protein and they are known to be natural antihistamines (without any pill-taking). They even taste great raw, e.g. in pudding, but today I used them in bread and spread.

 

Tin loaf with chia seeds, pumpkin seeds and blackseed

 

preparation time:

ca. 20 minutes

time in the oven:

50-60 minutes

difficulty:

normal

ingredients:

500g spelt flour
3-4 tbsp. pumpkin seeds + pumpkin seeds for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch rosemary
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 ml  milk OR rice milk, oat milk, almond milk
salt and pepper
1 tbsp. black seed oil
2 tbsp. hemp oil

 

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preparation:

Prepare the egg replacement in a cup. Pestle pumpkin seeds, caraway, blackseed and rosemary in a mortar. Mix all dry ingredients (also the ones you just put in the mortar). Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little.

Pour the dough in a greased loaf pan. Then scatter some pumpkin seeds on top.

Bake at 200°C for 50 to 60 minutes.

Remove the cold bread from the pan and enjoy.

 

Perfect to this bread is by the way this spread:

 

Chia-hemp-seed-almond-coconut-spread

preparation time:

ca. 15 minutes

time in the oven:

20 minutes

difficulty:

normal

ingredients:

100g almonds
10g chia seeds
10g hemp seeds
20g maple syrup
4 tbsp. coconut puree
2 tbsp. coconut flakes
4 tbsp. coconut oil
content of one vanilla bean

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preparation:

Mix almonds, chia seeds, hemp seeds and maple syrup. Place on a baking tin that is covered with baking paper. Bake in the oven at 200°C for about 20 minutes. Mix the baked ingredients with the rest in a bowl and blend it all. Fill in a jar or spread it directly on the bread.

Store at room temperature and consume soon afterwards.

 

 

Enjoy!

(c) The Histamine Pirate

Green, green, green…

Pesto is a great side dish for pasta – easy cooking style. Unfortunately most kinds of pesto you can buy often cause problems with HIT. Once reason might be the pine nuts (which are no nuts though) that are usually in pesto. More problematic are of course parmesan cheese or other nuts and seeds. Traditionally green pesto (genovese) is made from basil leaves. If you are up for a little more bitter version, you also might want to try rucola/rocket pesto. Instead of adding parmesan cheese to the pesto, try adding feta to the pasta later. Instead of nuts we used pumpkin seeds and hemp seeds. If you don’t like rucola, you can of course go the traditional way and use basil leaves instead.

Another pesto variety can be found here.

 

Rucola pesto

 IMG_9851

preparation time:

ca. 5 minutes

difficulty:

simple

ingredients for 3-4 people:

 

ca. 300g rucola
a handful of seeds (e.g. hemp seeds and pumpkin seeds)
ca. 6 tbsp. hemp oil
ca. 2 tbsp. black seed oil
pinch of salt, pepper and oregano

 

preparation:

 

Clean the rucola. Use a salad spinner to dry the leaves.

IMG_9831

Add some oil (I used blackseed and hemp oil). Blend it. Add seeds you like (I used hemp seeds and pumpkin seeds) and add to the rucola mix.

IMG_9832IMG_9835IMG_9840

Blend it again. This time it does not have to be so fine, because you still want hard bits and pieces of the seeds.

Serve freshly to pasta.

 

tip: 

 

If you like you can of course add other spices/herbs.

If basil leaves are too “vapid” for you taste-wise and rucola is too “hot”, then why not mix them both for a medium hot version?

 

Enjoy!

 

(c) The Histamine Pirate

Crispy snacks – DIY…

Barbecue season is in full swing. And it’s always great to have something go with it. Of course, there is pasta salad and rice salad, but sometimes we are looking for snacks just after barbecuing or something we can bring to a BBQ party. Here some recipes for DIY tortilla chips, crisps and grissini. Why make them yourself? This way you have full control over the ingredients that are being used. You can avoid aroma, additives, wheat and all the other stuff that causes trouble when suffering from histamine intolerance. Just bear in mind, these are snacks – it’s not a main dish 😉 And remember to drink enough to them.

1st DIY potato crisps

 

preparation time:

ca. 5 minutes

time in the oven:

ca. 15-20 minutes

difficulty:

simple

IMG_9295

ingredients:

however much potatoes you want (3 to 4 potatoes is enough for one baking tin full, which is enough for a medium-sized bowl)
oil to dribble on top
spices and herbs that you can tolerate and like, i used curcuma/turmeric, cayenne pepper (not everybody can tolerate that), rosemary, thyme, oregano and sea salt

IMG_9289IMG_9290

preparation:

Peel potatoes and chop into thin slices about 2-3 mm thick maximum. Place baking paper on a baking tin and place the raw potatoes on it. Add spices and dribble the oil over the potatoes.

Bake for 15 to 20 minutes at 250°C in the preheated oven. If your crisps are very thin the time will be shorter, thick ones need a little longer (and they don’t become so crispy).

tip: 

With this basic recipe you can also prepare other vegetable crisps, e.g. zucchini crisps.

2nd DIY grissini

 

preparation time:

ca. 15 minutes

time in the oven:

ca. 15 minutes

difficulty:

simple

IMG_9299

ingredients for about 10-15 pieces:

250g spelt flour
1 handful of pumpkin seeds
ca. 100ml water
4 tbsp. hemp oil
1 tbsp. black seed oil
salt
rosemary
1/3 tsp. baking powder
IMG_9302IMG_9300

preparation:

Mix all ingredients, except for the pumpkin seeds. Knead the dough with your hands.

Either use a rolling pin to roll the dough or tap parts of the dough with your hands to make 10 x 10 cm pieces that are about 5 mm thick. Place some pumpkin seeds in the middle and roll the pieces up. You can still shape and elongate the raw grissini in your hands until they are about double the lengths of the dough pieces you tapped.

Place them on a baking tin that is covered with baking paper.

Grind the rest of the pumpkin seeds in a mortar. Dab water on the raw grissini and then stick the pumpkin seeds sprinkles onto the grissini.

Bake at 200°C for about 15 minutes.

tip: 

You can also use sesame or poppy seeds as topping for the grissini if you tolerate those.

3rd DIY tortilla chips

 

preparation time:

ca. 15 minutes

time in the oven:

ca. 5-8 minutes

difficulty:

simple

IMG_9312

ingredients for about 2 baking tins:

100g spelt flour
100g corn flour
70g polenta/samp
25g butter or oil
150ml warm milk or warm water
1 pinch of maple syrup
1 heaped tsp. of salt
1/2 tsp. curcuma/turmeric (if you tolerate it)
1/3 tsp. cayenne pepper (if you tolerate it)

IMG_9305IMG_9308IMG_9311IMG_9310

preparation:

Mix the spices. If you don’t have problems with spices you can also use more than listed above or just add other spices you think could fit, e.g. curry. To make this recipe suitable for histamine intolerance there is no curry in it.

Heat up milk/water and mix with the spices and butter/oil. Remove from the stove. Add flour and polenta/samp and knead the dough. The dough should not stick to your fingers. If it still sticks add some spelt flour.

Roll the dough (about 1 to 2 mm thick maximum). Cut triangles with a pizza wheel OR if you like it more “colourful” you can also use cookie cutters. Bake for 5-8 minutes at 220°C in the preheated oven.

If needed add some spices after the tortilla chips come out of the oven.

tip: 

If you roll the dough thicker the consistency becomes more cookie-like. The tortilla chips of my first baking tin were about 3-4 mm thick when I rolled the dough and that was too thick:

IMG_9307IMG_9306

If you like it a little more “rustic” or “coarse” you can use more polenta/samp instead of corn flour.

Enjoy!

(c) The Histamine Pirate

Creamy tomato sauce WITHOUT tomatoes…

Creamy, vegetarian pasta sauce

 

preparation time:

ca. 25 minutes

 

difficulty:

simple

IMG_8380

ingredients for 2 people:

1/2 tuber of fennel
1/2 zucchini
1 red bell pepper
2 carrots
1 spring onion
2 tbsp. butter or oil for frying
ca. 200 ml vegetable stock or water
1 clove of garlic
(2 tbsp. cream cheese)
pinch oregano
pinch lemon grass
salt, pepper
frsh parsley

 

preparation:

Clean the vegetables and peel the carrots, remove core from bell pepper and chop everything into small pieces. Cut the spring onion in rings. Peel and chop the garlic. Heat up butter or oil in a pan. Sweat the bell pepper, fennel, carrots, garlic and spring onion just shortly without it turning brown. Add the stock. Leave it all to simmer for about 15 minutes. Stir occasionally. Remove from the stove and blend it.

Finally add salt, pepper, oregano, lemon grass (and some cream cheese) to taste. Serve with fresh parsley.

IMG_8382

tip: 

This sauce also works fine as soup. To give it more substance maybe add 1 or 2 (sweet) potatoes.

 

 

 

Enjoy!

(c) The Histamine Pirate

Lots of calories, but good…

Zucchini cheese sauce for pasta


preparation time:

ca. 30 minutes

difficulty:

simple

ingredients for 3 to 4 people:

2 zucchini
500ml cream
4 cloves of garlic

use as much cheese as you like, use kinds you can tolerate (e.g. mozarella, feta)

pepper
salt (depending on what cheese you choose there might already be enough salt in there)

oil for frying

preparation:

Clean zucchini – if you use large ones peeling might be necessary, too – chop into dices. Peel garlic and chop it (you don’t need to crush it, it all will end up in the blender).
Fry the zucchini and garlic just shortly in oil. Now add the cream and leave it to simmer until the zucchini are soft.
Remove from stove and blend it. Now add the cheese chopped into dices. Add salt (optional) and pepper to taste.
Put back on the stove and leave to draw over low heat until the cheese is completely melted.
As long as the sauce is still on the warm stove, stand by and stir occasionally, otherwise the cheese might scorch.
In the end maybe add salt and pepper to taste – if needed. Pour over the warm pasta.

tip:

If you prepare it like that this sauce comes quite as a “calorie bomb”. Instead of cream you can also use milk or plant based milk like rice or oat milk. Here is how the “light” version goes:

Clean zucchini – if you use large ones peeling might be necessary, too – chop into dices. Peel garlic and chop it (you don’t need to crush it, it all will end up in the blender).
Fry the zucchini and garlic just shortly in oil. Add about 1 tbsp. of spelt flour (NOT gluten free anymore) to the oil and stir immediately. As soon as the flour is bound to the oil add some sips of milk. Note: Add the milk in little sips, not all at once. The sauce will thicken over time.

Leave it to simmer over low heat until the zucchini are soft.

Remove from stove and blend it. Now add the cheese chopped into dices. Add salt (optional) and pepper to taste.
Put back on the stove and leave to draw over low heat until the cheese is completely melted.
As long as the sauce is still on the warm stove, stand by and stir occasionally, otherwise the cheese might scorch.

In the end maybe add salt and pepper to taste again – if needed. Pour the sauce over the warm pasta.

(Found similarly on chefkoch.de)
Did you like it? Leave a comment or rate this (stars above).

 

Enjoy!

 

(c) The Histamine Pirate

Mixed veggies…

Zucchini carrot vegetable mix 

preparation time:

ca. 20 minutes

difficulty:

simple

ingredients for 3 to 4 people:

500 g zucchini, without seeds, chopped into dices
500 g carrots chopped into slices
1 apple, chopped
2 tbsp. oil for frying
1 tsp. salt
1 tsp. pepper
2 tsp. curry, if you can tolerate it – or other spices you like
250 ml vegetable stock, self-made would be best

preparation:

Clean the vegetable and chop it. Heat up the oil in a frying pan. Start with frying the carrots, add zucchini and the apple pieces. Leave that all to simmer until the vegetable juice is gone. Now add spices and vegetable stock and leave it all to simmer until it’s done.
This side dish goes with rice, pasta or meat.
(Found similarly on chefkoch.de)

Enjoy!

 

 

(c) The Histamine Pirate